The restaurant industry is experiencing dramatic change. Emerging segments, digital and delivery, meal kits, food technology, menu trends in flux, cannabis, labour, mergers and acquisitions and financing — all of these important themes are having an impact on your industry. Consumers are in control, and their needs are evolving. Getting strategic insight on the changing market has never been so important.
On October 2 at Toronto’s Hyatt Regency, 250 industry executives will come together for Restaurant Realities Redefined. It’s an exclusive event dedicated to revealing deep insights and new opportunities for the restaurant industry.
This much-anticipated event from CWB Franchise Finance and The NPD Group is a fusion of the well-respected Canadian Restaurant Investment Summit (CRIS) and the Canadian Foodservice Summit. It was developed in partnership with The Toronto Stock Exchange and Foodservice and Hospitality magazine.
Get inspired! Discover new trends, explore emerging segments, and network with industry executives at Restaurant Realties Redefined, the premium restaurant event of 2018.
Hear from the industry’s top CEOs
Learn about the 100 fastest-growing restaurants in Canada
Gain new insight about the technology of the food business
Discover the latest on consolidation, financing, and public markets
Explore the innovative, up-and-coming restaurant concepts
Discuss the implications and opportunities of cannabis in foodservice
This must-attend event kicks off the night before with a welcome cocktail reception at the Toronto Stock Exchange. Join CWB Franchise Finance, The NPD Group, Foodservice and Hospitality magazine, and our sponsors for an event you simply cannot miss!
Join us for a Welcome Cocktail Reception
to kick off the event on Oct 1 at 4:30 p.m.
at the Toronto Stock Exchange
130 King St W, Toronto, ON M5X 1J2
370 King Street West, Toronto, ON M5V 1J9
The technology explosion in Canada’s food sector is just starting to gain traction. In 2017, Canadians spent over $1.8B using food apps. With tech giants such as Amazon and Uber continuing to push into the food space, what does the future of food and technology mean for the foodservice industry and consumers? Hear from innovative food and technology companies such as OpenTable as they discuss the future of consumers’ interaction with technology and how that is changing food-related behaviour. Gain insights on the next wave of food and technology. See how on-demand, convenience, and AI will influence the development of food and technology and the impact they will have on restaurants and suppliers over the next five years.
“Not enough cooks in the kitchen!” How does your organization deal with the industry-wide labour-shortage resulting from explosive expansion and the exodus of operators and culinary talent to other sectors? Join talent acquisition experts and HR leaders from leading restaurants, foodservice operations, agencies, and staffing technology companies as they discuss issues of attracting and retaining top talent in a highly competitive and evolving marketplace.
TBDOption 2: Innovation: The Restaurant and Retail Sectors’ Inevitable Collision
Restaurant brand leaders, retail experts, and landlords discuss the restaurant sector’s position at the center of the retail evolution/revolution. Join leaders from Oxford Properties, owner of Assembly Chefs Hall, and others as they discuss opportunities such as increasing the integration of retail within restaurants. How can landlords creatively deal with the physical, technological, and legal/lease requirements? This is sure to be a lively discussion exploring the impact of the converging restaurant and retail sectors.
This session promises to be a candid and engaging conversation with some of the industry's leading movers and shakers. Moderated by Robert Carter, this powerful discussion will cover strategies for innovation and growth in a flat market, unit counts, and the importance of understanding consumer behaviour. Find out what’s on executives’ minds and hear their expectations for the future of foodservice in Canada. What are the hot-button issues they’re watching, and how confident are they in where the industry is headed in 2016?
In a world where three out of four Canadian consumers use social media before making a dining decision, digital and social media represents a huge opportunity for the foodservice industry. Whether it’s identifying and communicating with your customer base, enhancing existing customer experience, launching a new product, or creating brand loyalty, social and digital media should be a part of every savvy operator’s toolkit.
Mobile technology is transforming the way some brands and marketers connect with their target consumers. For foodservice operators, mobile and digital channels can be a welcomed source of disruption, equipping them to do things in entirely new ways. UberEats GM Bowie Cheung will share exciting ways foodservice brands can leverage mobile and digital channels. Discover how to build your brand reputation. Increase sales. Improve customer engagement, experience, and loyalty. And more!
How has consumers' use of restaurants changed over the past decade? Understanding shifting behaviours in specfic consumer segments is critical in the foodservice industry. We'll use segmentation insights to look at some notable current behaviours, including those around habitual lunch and the "better-for-you" trend. This session will reveal consumer behaviour insights that can help you as you develop strategies for innovation and growth.
Not all trends play out in the same way, or with the same intensity, in every corner of the world. In this session we'll look at how changes in today's society drive trends in the restaurant market, specifically throughout Great Britain, Spain, Germany, Italy, France, and Russia. How has the landscape changed in these countries over the past decade? What demographic and social trends are affecting visits to restaurants? What impact do they have on the path to consumption? We’ll review how these trends are similar to or different from Canada.
With forecasts for limited industry growth and continuing visit declines, it’s likely growth will come only from stealing share from competitors. To win in this challenging market, operators and manufacturers – whether focused on QSR, FSR, or fast casual – must devise creative strategies for improving consumers’ experiences, addressing their value perceptions, and focusing on product innovation and menu optimisation. Find out how certain brands in Canada are stealing share, and how to translate their successes to your business. We will also be sharing details around some pitfalls to avoid as they are likely to lead to lost share.
Foodservice and Hospitality editor/publisher Rosanna Caira will moderate this panel featuring the industry’s leading chefs. The focus will be identifying the food trends worth watching right now. Find out what Canadians want in terms of taste, flavour, and ingredients, and learn how leading chefs are winning acclaim for meeting those demands. Healthy foods, convenience, value, homegrown ingredients – consumers’ expectations are evolving. Discover which trends are shaping menus in Canada, how chefs are innovating and interpreting trends on the plate, and what propels these chefs and their restaurants to critical and financial success.
It’s 5:00 – cocktail time! At the conclusion of this insight-filled day, you can meet your industry colleagues and relax a bit at our cocktail hour. Wine for this evening is sponsored by E. & J. Gallo Winery, the world’s largest, family-owned winery and the largest exporter of California wine.
Frank Hennessey was appointed Chief Executive Officer of Recipe Unlimited Corporation in May 2018, bringing more than 30 years of restaurant, food manufacturing, and grocery retail experience. Following several years of organizational growth and change, Frank takes the Recipe helm at a critical and exciting time where his leadership will guide the company through the next levels of transformation, innovation, and growth.
Prior to joining Recipe, Frank was President and CEO of Imvescor Restaurant Group for four years and had great success turning that company around, growing sales and increasing shareholder value. From 2011 to 2014, Frank held the position of President and CEO of Bento Sushi.
Over an 11-year period, Frank held various executive leadership roles at Cara Operations (now Recipe), including Vice President of Purchasing and President of Harvey’s restaurants.
Frank holds an undergraduate degree from Western University and a Master of Business Administration from the Rotman School of Management at the University of Toronto.
Tom started in the Gaglardi family business at a young age. He began his career in the hospitality industry at the age of 14 serving as a busboy in the restaurant of one of his family’s downtown Vancouver hotels, and has worked in every area of the business since. Upon completion of his studies at the University of British Columbia, Tom joined the organization as a Regional Manager of the Sandman Hotel Group. At the age of 23, he was promoted to President of the hotel group, and at 26 became President of Northland Properties Corporation (the family’s parent company), which is now the largest family-owned hospitality company in Canada.
From there, he has been intimately involved with the expansion of the company’s portfolio of hotels, restaurants and real estate holdings. Some highlights are the acquisition of the Moxie’s restaurant chain in 1998, which is now a national restaurant chain, and the development of the Denny’s restaurant chain across Canada into the market leader in the family restaurant segment starting with a single restaurant opened in northern British Columbia in 1991. The family’s primary focus continues to be its hotel companies, and both are continuing a rapid pace of expansion across the country, into the United Kingdom, and more recently into the USA market.
Tom currently serves as Chairman and CEO of each of Northland’s operating companies, which includes the Sandman Hotel Group, Sutton Place Hotel Company, Chop Steakhouse & Bar Group, Shark Club Bar & Grill Group, and Revelstoke Mountain Resort, along with other hospitality companies. He is also the owner and governor of the WHL’s Kamloops Blazers, AHL’s Texas Stars, and the Dallas Stars Hockey Club of the NHL.
Richard Southern is an award-winning reporter and has been with 680 NEWS since 2007. His unique take on business news is heard every half an hour during the afternoon drive on 680 NEWS as well as on Rogers radio stations across the country, from Vancouver to Halifax. Richard also hosts the nightly business report on CityNews and is often seen on City's Breakfast Television. In the past he's reported for Primetime Sports with Bob McCown and has been heard on CNN radio.
Richard prides himself on putting a fun spin on business news, making it accessible and interesting to everyone. He joined 680 NEWS as an anchor and reporter. Memorable stories include the August 2008 Toronto propane explosion. Richard was the first to report on the blast and was one of the first reporters on the scene. He's a graduate of Toronto's Seneca College and in his spare time enjoys watching the Blue Jays and travelling.
Rosanna Caira is the editor and publisher of Kostuch Media’s Foodservice and Hospitality and Hotelier magazines. In her capacity as editor of Canada’s two leading hospitality publications, Rosanna directs the editorial and graphic content of both publications, and is responsible for the editorial vision of the magazines, its five websites as well as the varied tertiary products including e-newsletters, supplements, and special projects. In addition to her editorial duties, Rosanna also serves as publisher of the company, directing the strategic development of the Sales and Marketing, Production and Circulation departments. Rosanna is the face of the magazines, representing the publications at industry functions and speaking engagements.
Robert Carter is a highly-respected consumer behaviour industry expert and a dynamic speaker with a passion for tracking trends and consumer activity. Robert is a sought-after and energetic presenter who is regularly recruited to deliver subject matter expertise on consumer behaviour trends, market activity, and operator and retailer performance. A regular keynote speaker at numerous industry events such as The Canadian Coffee Conference, The Canadian Tea Conference, The Connect Show, The Canadian Restaurant Investment Summit, and The Restaurants Canada Show, Robert is frequently quoted in major newspapers and magazines, appears on television newscasts, and writes a regular column for Foodservice and Hospitality magazine.
Ed currently is Senior Vice President of Franchise Finance for Canadian Western Bank, and is responsible for overseeing all aspects of the mortgage and asset-based lending business to the hotel and restaurant sectors across Canada for GE Capital Solutions. Ed has over 20 years of experience in the lodging, hospitality, and restaurant industries.
Prior to joining CWB, Ed lead GE Capital’s Franchise Finance division for over 12 years. Prior to GE, Ed was Director of a private equity fund for the Caisse de depot et placement du Quebec (CDP Capital) focused on investing in the leisure and tourism industries. Prior to the Caisse, Ed was with KPMG’s Consulting and Corporate Finance group in Montreal and Toronto focused on the Hospitality and Leisure sectors. Prior to KPMG, Ed worked for Remington Hotels Corp. out of Dallas, Texas as an Asset Manager.
Ed attended McGill University’s John Molson School of Business and Cornell University’s Hotel School of Management, graduating with a Bachelor of Commerce and a Masters of Management in Hospitality respectively.
Jacob currently holds the role of AVP, Restaurants with the Franchise Finance Division of Canadian Western Bank, and oversees all aspects of the restaurant lending business which provides financing for branded restaurant chains and professional restaurant groups on both a corporate and franchisee level. Jacob specializes in portfolio and business development for both national and regional chains.
Prior to joining CWB, Jacob spent 13 years and held several roles within GE Capital’s Franchise Finance division, including 9 years in commercial and business development, 2 years in sales support and operations and 2 years as a credit & structuring manager.
Jacob received his Bachelor of Commerce in Finance from the University of Guelph.
Craig Patterson is the founder and editor-in-chief of Retail Insider, which is Canada’s most-read online retail industry news publication. He is also the Director of Applied Research at the University of Alberta School of Retailing, as well as a research consultant at Retail Council of Canada.
Craig has studied the Canadian retail landscape for over 25 years, and has also been involved with strategy pertaining to urban revitalization in several cities, as well as retail and shopping centre-related design.
He is a graduate of the University of Alberta and holds a Bachelor of Commerce degree and Bachelor of Laws degree. He is also on the Board of Advisors for the University of Alberta School of Retailing.
Calum MacDonald is Vice President, Labour Market Intelligence, at Tourism HR Canada, a national organization that works to identify and address labour market issues in the Canadian tourism sector. He leads all research-based activities for Tourism HR Canada, focusing on labour market trends and issues affecting the Canadian tourism industry. He is also a Board member of the Canadian Chapter of the Travel and Tourism Research Association.
Jerrett Young, a graduate of University of Guelph with a Bachelor of Science and an MBA in Hospitality Management (graduating class of 2000) has devoted his education and career to the hospitality industry. An advocate for the importance hospitality plays in our cities, communities and neighbourhoods; he aims to evolve hospitality business practices ensuring that they are current and competitive with other industries.
After a 15-year tenure at acclaimed Oliver & Bonacini as the Vice-President of Operations, Jerrett founded Blueprint Hospitality Inc. a hospitality management firm providing leadership, systems, and tools enabling clients to exceed their own expectations and financial goals. As an investor in the long-standing staffing agency The Butler Did It, Jerrett continues to search for ways to combat the labour obstacles that face our industry.
His primary focus is in Hamilton as the Co-Founder & CEO of Equal Parts Hospitality. With three restaurants, event spaces, and golf courses in the portfolio he works closely with each team member ensuring sustainable businesses practices are implemented and executed and the guest & employee experience is second to none.
Christian Polge was appointed the Business Unit President for Canada in May 2015. He leads the development and execution of strategic plans that drive value for the community of stakeholders who touch or benefit from the brands of The Coca-Cola Company.
Mark Pacinda is President and Chief Executive Officer of Boston Pizza International Inc. (BPI). He is also Director and Chief Executive Officer of Boston Pizza GP Inc., Managing General Partner of Boston Pizza Royalties Limited Partnership, administrator of Boston Pizza Royalties Income Fund. Mark joined BPI as Executive Vice President in 1997 to lead the company’s expansion into Eastern Canada. He was named BPI President in 2002 and Chief Operating Officer in 2009, overseeing the performance of Canadian operations and managing the executive team responsible for defining BPI’s strategy, objectives and business planning for more than 340 locations across Canada.
Peter White started his career with Dairy Queen in 1991. In his 25 years with the DQ brand, he has seen the company grow in his various roles including with the Operations department as well as working with the Development team. As of March 2013, Peter oversees the Canadian Division as Executive Vice President. Peter is excited to celebrate the brand’s 76th year and its continued focus on delivering the ultimate Fan Experience along with driving franchisee sales and profitability!
Michael Bonacini is a celebrity chef and the co-founder of Oliver & Bonacini Restaurants, recognized as one of Canada’s leading fine dining restaurant companies, operating 12 unique and innovative restaurants in Ontario. Michael trained classically under Chef Anton Mosimann at London’s Dorchester Hotel before immigrating to Canada in 1985, and joining in partnership with veteran restaurateur Peter Oliver in 1993. His first restaurant collaboration with Peter was a New York style bistro named Jump. Nineteen years later, their operations have grown to include à la carte dining, quick service, catering, group dining and special events, as well as an artisan bakery and chocolate shop.
A first generation Canadian, born to Italian parents, Chef Rob Gentile’s earliest memories are from his grandmother’s garden and kitchen, where he soon learned that food was what fascinated him most. When challenged by his mother at age 12 to choose a job that he could love forever, he inherently knew it would need to revolve around food. After working in restaurants from the age of 13, Chef Rob entered George Brown’s Culinary School and joined the kitchen at Grazie in 1998. Soon after, he found his first role in a professional kitchen at North 44. After ten years working in Mark McEwan’s celebrated restaurants, Rob was ready for a new challenge. He was introduced to Peter Tsebelis and Gus Giazitzidis of King Street Food Company and joined them to take the helm of Buca. The restaurant opened in September of 2009 to rave reviews and soon became one of Canada’s most celebrated dining destinations, not to mention its most sought-after dinner reservations.
One of Canada’s most respected chefs and mentors, Alex Chen’s culinary vision is an inspired recipe of family tradition, classical technique and an artful infusion of casual West Coast flair and international influences. Before returning to his hometown of Vancouver to head up the kitchen at Boulevard Kitchen & Oyster Bar, Chen spent six years as executive chef at the legendary Polo Lounge at the Beverly Hills Hotel and led Team Canada to a top-10 finish at the prestigious Bocuse d’Or in Lyon, France in 2013. More recently, he set the gold standard at the 10th annual Gold Medal Plates competition in Victoria, BC, winning the title of regional champion and the honour of representing the province at the Canadian Culinary Championships in Kelowna in February, where he achieved an impressive podium finish.
From his early years as Canada’s youngest ever, executive chef at Toronto’s upscale Sutton Place Hotel to his latest endeavor, trendy resto bar Fabbrica, Mark McEwan is never content to rest on his laurels.
McEwan has led the restaurant scene in Toronto for many years. He joins the ranks of the truly innovative with groundbreaking Toronto standards from “North 44” to “Bymark” to the always interesting “ONE”, a staple for the “see and be seen” crowd in Yorkville. With “Fabbrica”, he has taken another turn and captivated customers with rustic Italian fare in a warm, yet contemporary setting at The Shops at Don Mills.
Paul Hollands is the CEO and Chairman of privately held A&W Food Services of Canada Inc. as well as CEO of the publicly traded A&W Revenue Royalties Income Fund (TSX – AW:UN). A graduate of the Sauder School of Business, Paul joined A&W Food Services of Canada Inc. in 1981, became Executive Vice President and Chief Operating Officer in 1995 and Chief Executive Officer in 2005. Paul is a recipient of the first class of Canada's national Top 40 Under 40 Leadership Award and was honoured as the BC CEO of the Year in 2015. He is the past Chair of the Faculty Advisory Board of the Sauder School of Business at the University of British Columbia and has served on the Board for almost 10 years. He has been an active leader with St. Paul’s Hospital Foundation for over a decade, first as a Board Member, Chair of the Board and now as a Governor. He served on the Board of the Canadian Restaurant Association for 10 years as a Director and as Chair of the Board.
NPD is the leading global provider of market information and business solutions covering brick-and-mortar, e-commerce, and emerging channels in more than 20 industries. We combine our unique data assets with analytic solutions to help our clients measure performance, predict trends, and improve results, advising them to help drive successful growth. Practice areas include apparel, appliances, automotive, beauty, books, consumer electronics, e-commerce, entertainment, fashion accessories, food consumption, foodservice, footwear, home, juvenile products, mobile, office supplies, retail, sports, technology, toys, travel retail, games, and watches / jewelry. For more information, visit npd.com. Follow us on Twitter: @npdgroup.
The members of the CWB Franchise Finance team are experts in serving leading hotel owners and providing both corporate franchisor and franchisee-level financing for prominent restaurant brands in Canada. We believe in getting to know the operations, opportunities, and challenges of each of our clients so we are able to provide them with customized, flexible financing solutions that will help them achieve their business goals. CWB Franchise Finance is division of Canadian Western Bank.
Foodservice and Hospitality magazine is the authoritative voice of Canada’s foodservice and hospitality industry. Established in 1968, Foodservice and Hospitality has a long history of engaging foodservice and hospitality decision makers — those with the authority to choose or recommend products and services. Foodservice and Hospitality magazine is published 11 times a year and delivers the highest levels of readership to convey your influential advertising messages, to help you develop and launch new product initiatives, and to reach your target audience. Readership — 100,000.
Contact our Sponsorship Director,
Leanne George, or call 647-291-5140
370 King Street West,
Toronto, Ontario, Canada, M5V 1J9
(Entrance on Widmer Street)
NPD account representative,
Erick Bauer, or call 647-723-7736
CWB Franchise Finance account representative,
Jacob Mancini, or call 289-998-0277